Curry falafel wraps

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Curry falafel wraps
Curry falafel wraps
Prep Time: 20 minutes
Servings: 6
Cooking Time: 10 minutes
  • 4 - spring onions, trimmed and halved
  • 1cloves - garlic
  • - handful of fresh coriander
  • 1cloves - garlic
  • - salt and freshly ground pepper
  • 1 - zest lemon
  • - juice of 1 lime
  • SALSA -
  • 60ml - cornflour vegetable oil for shallow frying
  • 15ml - chilli sauce
  • 1can - chickpeas, drained
  • 1can - mixed beans, drained
  • 2 - yellow peppers, cored and cubed
  • 60ml - breadcrumbs
  • - juice of ½ lemon
  • 30g - chopped fresh coriander
  • TO SERVE -
  • - mint to garnish
  • 15ml - medium curry paste
  • 1 - red chilli
  • - big handful of ripe tomatoes in mixed colours
  • 6 - tortilla wraps
  • 125ml - double-cream plain yoghurt


1. Put all the ingredients except the breadcrumbs, cornflour and oil in the food processor and blitz until smooth. Scrape down the sides of the processor if needed. Scoop the mixture into a bowl, add the breadcrumbs and mix well. Use clean, wet hands to divide and shape the mixture into 13 golf ball-size falafels and flatten slightly.

2 Dust the cornflour over the balls. Pour the oil into a heated pan and fry the falafels in batches for 1 minute a side or until golden brown and crisp. Remove, drain on kitchen paper and transfer to a serving dish.

3 SALSA Put all the ingredients except the lime juice in the food processor and blitz until finely chopped. Put in a bowl, add the lime juice and set aside.

4 TO SERVE Put the peppers and spring onions on the griddle pan, season with salt and pepper and roast until charred, turning the peppers and onions once. Squeeze the lemon juice over the charred veggies.

5 Heat the tortillas in the microwave for 45 seconds. Mix together the yoghurt and chilli sauce.

6 Put 3-4 falafels on each wrap, followed by peppers and spring onion. Spoon salsa and chilli yoghurt on top, close each wrap, garnish with mint, and serve.

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